Go Back

Sparkling Raspberry Jam Shortbread Stars

Buttery, melt-in-your-mouth shortbread stars topped with sweet-tart raspberry jam and a festive crunch of sparkling coarse sugar.
Print Recipe
Prep Time 25 minutes
Cook Time 12 minutes
Total Time 45 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, British
Calories: 140
Ingredients Equipment Method Notes

Ingredients
  

Shortbread Dough
  • 1 cup unsalted butter softened
  • 0.5 cup confectioners' sugar powdered sugar
  • 0.25 cup granulated sugar
  • 1 tsp vanilla extract
  • 0.5 tsp salt
  • 2.25 cups all-purpose flour
Topping
  • 0.5 cup raspberry jam or strawberry jam
  • 2 tbsp coarse sanding sugar for sprinkling

Equipment

  • Stand Mixer or Hand Mixer
  • Rolling pin
  • Star-shaped cookie cutter
  • Baking sheets
  • Wire rack

Method
 

  1. Cream butter, confectioners' sugar, and granulated sugar together until pale (2-3 mins).
  2. Mix in vanilla extract and salt.
  3. Gradually add flour on low speed until a soft dough forms. Do not overmix.
  4. Divide dough in half, flatten into discs, wrap, and chill for at least 30 minutes.
  5. Preheat oven to 350°F (175°C). Line baking sheets with parchment.
  6. Roll out dough to 1/4-inch thickness and cut into stars. Place on baking sheets.
  7. Bake for 10-12 minutes until edges are barely golden.
  8. Cool completely on wire racks.
  9. Spread a teaspoon of jam onto each cookie and sprinkle generously with coarse sugar.

Notes

Ensure your butter is at cool room temperature for the best texture. If the dough gets too warm while rolling, pop it back in the fridge for 10 minutes.